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Healthy and filling pickle deviled eggs are the perfect snack or appetizer that’s paleo, Whole30-friendly, and keto! They are soft and creamy with refreshing crunchy bites of dill pickles.
Deviled eggs are one of my favorite snacks. I just love the amazing creaminess with every bite, with a bit sour/spiciness (from mayonnaise mustard) to balance out the flavors. Plus it’s packed with healthy fats so I’m satiated for a while and it’s so perfect for holding me over between meals. One of my favorite variations recently is this pickle deviled eggs recipe, and I just can’t get enough.
How to Make Pickle Deviled Eggs
This recipe was created by combining the 2 snacks I love having around at all times: pickles and deviled eggs. Deviled eggs are just so creamy and satisfying, that addingtangy and crunchy pickles to them is just the perfect flavor combo! I’ve been munching on these everyday and I just can’t get enough.
Ingredients for Pickle Deviled Eggs
The ingredients for these keto and Whole30 deviled eggs are so simple:
- eggs
- mayonnaise: You can make your own or this is my favorite store-bought brand
- pickle juice
- dill
- dijon mustard
- chopped pickle
- Salt and pepper
- Paprika
Step by Step Directions for Making Pickle Deviled Eggs
- Hard boil the eggs: Bring water to a boil in a saucepan, then take out eggs straight from the fridge Lower the eggs into the water so they don’t break, and let it come to a boil again. Once it does, lower the heat, and let the eggs simmer for 12 minutes. Once the eggs are done cooking, transfer to an ice water bath for at least 5 minutes.
- Peel the cooked eggs under cold running water.
- Cut the boiled eggs in half lengthwise. Remove the yolk and transfer to a bowl.
- Add mayonnaise, pickle juice, dill, dijon mustard, chopped pickle, salt and pepper, and mash with a fork until fully combined and creamy.
- Divide the filling into the eggs evenly.
- Optional: Garnish with more sliced pickles and dill, and sprinkle with paprika before serving.
Frequently Asked Questions & Tips on Making This Recipe
Should I make deviled eggs the night before I want to serve them?
You don’t have to do this, but you definitely can. I would store the yolks mixture and the whites separately in an airtight container, then add the filling in to the eggs whites just before serving so they maintain their shape.
Can I boil eggs a day ahead for deviled eggs?
Yes! Boil the eggs up to 2 days in advance. You can peel the cooked eggs ahead of time as well, then slice the eggs in half lengthwise when you want to make and serve deviled eggs.
How long can deviled eggs stay in the fridge?
Leftover deviled eggs can be stored in an airtight container in the fridge for up to 4 days.
Can I freeze deviled eggs?
I don’t recommend it, especially the egg whites. Egg whites will turn rubbery and tough once frozen and then defrosted. However, you can freeze the yolk mixture. Cool completely, then place in a freezer safe resealable bag removing as much air as possible. Make sure to defrost in the fridge and not at room temperature, so the yolk mixture doesn’t get runny.
How long can deviled eggs sit out at room temperature?
I wouldn’t keep them out at room temperature for longer than 2 hours, since it’s prone to bacteria and spoilage if they are left out for any longer.
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Bacon Ranch Deviled Eggs (Paleo, Whole30, Keto)
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Instant Pot Hard Boiled Eggs + Hard Boiled Egg Snacks 3 Ways (Paleo, Whole30, Keto)
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The Best Dill Pickle Deviled Eggs (Keto & Whole30)
A fun twist on a classic recipe, these healthy and filling dill pickle deviled eggs are the perfect appetizer or snack! They are soft and creamy with refreshing crunchy bites of dill pickles, and they’re Whole30, Paleo, and Keto friendly. Pickle lovers, you will absolutely love this recipe!
5 from 8 votes
Print Pin Rate
Course: Appetizer, Snack
Cuisine: American
Prep Time: 5 minutes minutes
Cook Time: 12 minutes minutes
Egg chilling time: 5 minutes minutes
Total Time: 22 minutes minutes
Servings: 12 deviled eggs
Calories: 55kcal
Author: Jean Choi
Ingredients
- 6 eggs
- 3 tbsp paleo mayonnaise
- 1 tbsp pickle juice sugar free
- 2 tsp fresh dill finely chopped
- 1 tsp dijon mustard
- 1/4 cup chopped pickle sugar free
- Salt and pepper to taste
- Paprika for garnish
Instructions
Bring water to a boil in a saucepan.
Take out eggs straight from the fridge, then lower the eggs into the water so they don't break, and let it come to a boil again. Once it does, lower the heat, and let the eggs simmer for 12 minutes.
Prepare a large bowl with an ice water bath.
Once the eggs are done cooking, place them in the ice bath for at least 5 minutes.
Peel the eggs under cold running water.*
Cut the boiled eggs in half lengthwise.
Remove the yolk and transfer to a bowl.
Add paleo mayonnaise, pickle juice, dill, mustard, chopped pickle, salt and pepper, and mash with a fork until fully combined and creamy.
Fill the egg whites with the mixture evenly.
Optional: Garnish with more sliced pickles and dill, and sprinkle with paprika before serving.
Refrigerate up to 4 days.
Nutrition Facts
The Best Dill Pickle Deviled Eggs (Keto & Whole30)
Amount Per Serving (1 deviled egg)
Calories 55Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 83mg28%
Sodium 102mg4%
Potassium 30mg1%
Protein 2g4%
Vitamin A 125IU3%
Calcium 14mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
Expert Tips
- For the ice bath, add ice and cold water to a large bowl. Once you place the eggs in the ice water bath, it will prevent them from cooking further.
- There are many ways to cook hard-boiled eggs, but I found that this method makes the best, easy-to-peel egg without the shell sticking to the whites. If you prefer another method, you can cook it in any way that works best for you!
Serving Tips
Add the deviled eggs to a serving platter and garnish with more sliced pickles, a sprig of dill, and a sprinkle of paprika before serving.
Storage Tips
Leftover dill pickle deviled eggs can be stored in an airtight container in the fridge for up to 4 days.
I don’t recommend it, especially the egg whites. Egg whites will turn rubbery and tough once frozen and then defrosted. However, you can freeze the yolk mixture. Cool completely, then place in a freezer-safe resealable bag, removing as much air as possible. Make sure to defrost in the fridge and not at room temperature so the yolk mixture doesn’t get runny.
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